I was 33 years old when I learned that chickmunks don’t grow up to be squirrels.
I was 34 when I learned it’s “chipmunk” not chickmunk.
It is for these reasons that I have been chopped.
Seriously..what is this world coming to?? I feel like I’m being punked. Ashton, you gonna jump out??
You are trying to tell me that those adorable little varmints don’t see themselves getting to ride the high winds frolicking in the fluttering trees? They are forced to take refuge underground…unable to collect bigger nuts? (Echos of “that’s what she said jokes” pour out of my Cuban’s pores)..
If I were a ‘chip’munk I would be pissed. My envy of the flying tree squirrel is founded. I can do anything they can do. Faster and Better! One might even say, as the little man, I’m developing a napoleon complex.
And speaking of napoleon…(PS these are not complex).
Feeds a few people at a cocktail party, or 2 for lunch; takes 50 min
Ingredients for Eggplant and Halloumi Napoleons
- 2 large globe eggplants, peeled and sliced into 1 inch rounds
- 4 oz halloumi cheese, sliced thinly
- 6 small tomatoes or kumatoes, sliced thinly (I used both)
- Avocado or cooking spray
- 1 1/2 tsp white sugar
- 1 1/2 tsp maldon salt
- 2 tsp black pepper, divided
- 1 tsp fresh oregano, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh basil, chopped
- 3-4 tbsp all day marinara
Method and Assembly
Preheat oven to 425 degrees Fahrenheit.
Spray both sides of the eggplant slices with avocado oil and place on a parchment lined sheet tray.
Sprinkle the the top side of the eggplants with sugar, maldon and half of the ground black pepper*.
Bake for 30 min, flipping at each 10 min mark. Then allow to cool.
Turn the oven down to 400 degrees.
Spray bottom of a deep lipped baking dish with cooking or avocado spray.
Assemble the napoleons. Eggplant topped with tomato topped with halloumi x 3. This should yield 6-7 napoleons.
Bake for 18 min. Top with warm marinara and fresh herbs.
I’m so upset I’m not even sure I believe in squirrels anymore.
*For many dishes, it’s important to liberally salt and wash your eggplant first to rid it of any bitter taste. In this preparation, the addition of a bit of sugar cuts any bitterness and you can cook them right away:) This is a little tip I picked up at a cooking class in Positano, Italy. So, duh.
Are you hungry for more ridiculous blonde Italian inspired moments coupled with divine cuisine? Try my:
- Sangio Sloppy Joes
- Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata
- Eggplant Parm with Tarragon, Black Garlic and Cabernet
- The Panzanella Salad Compromise
